Looking for the best cannellini bean substitutes? As a recipe developer and flavor-loving home cook, I’m sharing 10 white bean alternatives that actually work — plus tips on when and how to use each one.

Why I Love Talking About Ingredient Swaps

As someone who develops recipes for food brands and cooks daily in a busy household, I know firsthand how frustrating it can be to start a recipe and realize you’re out of one key ingredient — like cannellini beans.

Trust me, I’ve been there. Whether I’m making a rustic white bean soup, tossing together a last-minute salad, or working on a recipe for a client, I’ve had to reach for smart substitutions more than once. But here’s the good news: cannellini beans have plenty of easy, affordable alternatives that won’t sacrifice flavor or texture.

In fact, some of these swaps have led to unexpected new favorites in my own kitchen.

So if you’re standing in your pantry asking, “What can I use instead of cannellini beans?” — you’re in the right place. Below are my top 10 tested substitutes, complete with tips on when to use each, flavor pairings, and how to make the most of what you have on hand.

What Are Cannellini Beans, Exactly?

Cannellini beans are a type of large white bean with a creamy texture and mild, nutty flavor. They’re a staple in Italian cooking — think minestrone, bean salads, and pasta dishes — and one of my go-to pantry ingredients for adding protein and heartiness without overwhelming a dish.

Because they’re so versatile, having a good substitute can be a lifesaver when you’re in a pinch.

Top 10 Substitutes for Cannellini Beans (Plus When to Use Them)

1. Great Northern Beans

Best for: Soups, stews, creamy dips
Why I love them: These are the closest match in flavor and texture. They’re slightly smaller than cannellini beans but have a similarly mild taste and smooth finish. I often use Great Northern beans when making Tuscan-inspired soups or hearty chili. If you’re looking for the perfect weeknight meal, try this Baked White Bean Tomato Skillet. Best part? It’s all made in one pan and ready in 30 minutes!

Pro tip: Slightly mash them in soups to create a creamy base without cream.

2. Navy Beans (aka Pea Beans)

Best for: Baked beans, casseroles, chowders
Navy beans are small, dense, and cook down beautifully, which makes them perfect for dishes where you want the beans to “melt in” a bit. I use them often in white chili and baked bean recipes when I want a velvety, cohesive texture. This Creamy White Bean Soup is the perfect example of how creamy their texture is. You’ll even be surprised that is soup is dairy free.

Expert tip: Rinse canned navy beans thoroughly — they can be saltier than other varieties.

3. Butter Beans (Lima Beans)

Best for: Cold salads, grain bowls, side dishes
These are creamier and slightly more buttery (hence the name). I adore tossing them into warm grain bowls with lemon, herbs, and olive oil. Their firmer skin also holds up well in vinaigrettes.

Anecdote: I once subbed in butter beans for cannellini in a warm escarole salad — and my guests couldn’t stop raving.

4. Chickpeas (Garbanzo Beans)

Best for: Roasted snacks, Mediterranean dishes, stews
While they don’t have the exact creamy texture of cannellini beans, chickpeas bring a hearty, nutty bite. I recommend using them when you’re after a bit more texture in a salad or stew. They’re also great in grain bowls or as a protein-boost in pasta.

Try this: Roast chickpeas with smoked paprika and sea salt as a crunchy soup topper.

Recipes using Garbanzo beans (chickpeas)

5. Pinto Beans

Best for: Chili, Tex-Mex recipes, wraps
More commonly associated with Mexican cooking, pinto beans are earthier and softer. I’ve swapped them into white chili and found the flavor even richer. Just keep in mind they’ll darken your dish a bit.

Flavor note: Their slightly creamy texture makes them ideal in puréed soups and spreads.

6. Black Beans

Best for: Hearty soups, tacos, grain bowls
Black beans are quite different in color but similar in texture and protein content. I love using them when I’m cooking for someone who wants a little more boldness in a dish. Their flavor is slightly more pronounced, so they work best in spiced or smoky recipes.

Kitchen note: A squeeze of lime and fresh herbs brings out their best.

Recipes using Black Beans

7. Red Kidney Beans

Best for: Chili, stews, rice-and-bean dishes
A bit firmer and meatier than cannellini beans, red kidney beans can stand up to long cooking times. They’re not ideal for subtle Italian dishes, but perfect if you’re craving something hearty. I’ve used them in white bean stews when I wanted a little more chew and color contrast.

Try red kidney beans in this Spicy Chorizo Chili or my favourite decadent Vegetarian Chili with Dark Chocolate.

Cooking tip: If using dried beans, soak them well and cook thoroughly to remove natural toxins.

8. Black-Eyed Peas

Best for: Southern-inspired dishes, soups, casseroles
These small, round legumes offer a nutty flavor and firm texture. I like them in veggie-packed soups or braised greens. While not a perfect match, they shine when paired with smoky spices or vinegar-based dressings.

Personal favorite: Stir into a collard green sauté with garlic and chili flakes — delicious.

9. Lentils (Green or Brown)

Best for: Stews, veggie burgers, curries
Not a bean, technically, but lentils can fill in when you’re looking for plant-based protein. Green or brown lentils hold their shape and can bulk up soups or meatless sauces. I use them in recipes where creaminess isn’t key but nutrition is.

Pro tip: Add a splash of balsamic to brighten earthy lentils in Mediterranean dishes.

10. Cauliflower (Yes, Really!)

Best for: Low-carb swaps, soups, purées
Here’s a fun twist: steamed and puréed cauliflower can mimic the creamy base of cannellini beans in dips and soups. I’ve used it in white bean-style hummus when cooking for low-carb guests, and no one missed the beans.

Try it: Steam, blend with garlic and lemon, and use in place of a bean spread on crostini.

Quick Substitution Guide

Substitute	Texture Match	Flavor Match	Best Uses
Great Northern	✅✅✅	✅✅✅	Soups, stews, salads
Navy Beans	✅✅	✅✅	Baked beans, chowders
Butter Beans	✅✅✅	✅✅	Salads, warm sides
Chickpeas	✅✅	✅✅	Grain bowls, wraps, pasta
Pinto Beans	✅✅	✅	Chili, Tex-Mex dishes
Black Beans	✅	✅	Tacos, smoky soups
Kidney Beans	✅✅	✅	Stews, rice dishes
Black-Eyed Peas	✅	✅	Southern dishes, braised greens
Lentils	✅	🚫	Curries, veggie burgers
Cauliflower	✅ (when puréed)	🚫	Dips, purées, spreads

Frequently Asked Questions (FAQs)

Are cannellini beans and Great Northern beans the same?

They’re similar but not identical. Great Northern beans are slightly smaller and thinner-skinned, but taste and cook up very similarly.

What’s the best substitute for cannellini beans in soup?

Great Northern beans are your best bet for soups. If you’re out, navy beans or butter beans are close seconds.

Can I use chickpeas instead of cannellini beans?

Yes! Just keep in mind that chickpeas are firmer and nuttier — they work well in grain bowls, salads, and roasted dishes.

Are cannellini beans healthy?

Absolutely. They’re high in fiber, protein, and iron, making them a great choice for plant-based meals.

Final Thoughts from My Kitchen

One of the reasons I love cooking — and why I always encourage my readers to embrace it — is that it allows for creativity, flexibility, and resourcefulness. Whether you’re missing one ingredient or just curious to try something new, ingredient swaps like these can elevate your cooking and make you a more confident home cook.

I’ve used every single one of these cannellini bean substitutes in my own kitchen — not just out of necessity, but also out of curiosity. Sometimes the best dishes are the ones that come from a happy accident or an improvised ingredient.

So the next time you’re missing cannellini beans, don’t panic — improvise. You might just discover a new favorite.

How To Cook Cannellini Beans

Cooking cannellini beans is a straightforward process that typically involves soaking and then simmering them until tender. For best results, follow the basic guide below.

Instructions

Soaking: Start by sorting through the beans to remove any debris or damaged beans. Rinse them under cold water. To speed up the cooking process and ensure even cooking, soak the beans overnight in a large bowl of water. Make sure the water covers the beans by at least a few inches.
Drain and Rinse: After soaking, drain the beans and rinse them thoroughly with fresh water.
Stovetop Cooking: Place the soaked and rinsed cannellini beans in a large pot and add enough water or broth to cover the beans by about an inch or two. You can also add aromatics like onion, garlic, or herbs for extra flavor. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot partially to allow steam to escape.
Cooking Time: The cooking time for cannellini beans can vary, but they generally take around 60-90 minutes to become tender. Keep an eye on the beans, stirring occasionally and adding more water if necessary to ensure they remain covered.
Testing for Doneness: To check if the beans are cooked, take a few beans and taste them for tenderness. They should be soft and creamy but not mushy. If they are not yet done, continue simmering and testing at regular intervals until desired tenderness is reached.
Seasoning: Once the beans are cooked, season them with salt and any other desired herbs or spices. Adding salt earlier in the cooking process can toughen the beans, so it’s best to season towards the end.

Christopher

Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.